Menu (this should give you an idea)
We strive to feature local, seasonal, organic, sustainable, and fair trade products. We include affordable options for a variety of diets. Currently, most main dishes are priced at $4.00. A bowl of our soup is around $3.00. We limit waste by using real plates, silverware and glasses. How about that!
Morning (some rotation)
Yogurt parfait with granola and our own in-house fruit compote
Our own baked muffins (see below)
Buckwheat Pancakes
French Toast
Pastries and bagels
Lunch
We have a menu of salads, sandwiches, soups and hot dishes.
Entrees (rotating)
0. Vegetarian lasagna
0. Vegan lasagna
0. North African vegetable rabat over rice or couscous
0. Black bean burrito with rice
0. Tamales with black beans and rice
0. Tofu salad sandwich
0. Bagel sandwich with veggies and hummus
0. Baked tofu sandwich
0. Mezza Plate: hummus, tabouli, apple, olives and a pinch of feta.
Salads
0. Mixed baby green salad with vinaigrette, hazelnut, dried cranberry and optional gorgonzola
0. White bean salad with celery, mushroom and white wine vinaigrette
Soups (rotating)
0. Ginger-carrot
0. Potato-leek
0. Black-eyed pea chili
0. Broccoli-rice
0. Shitake mushroom
0. More to come
Beverages
Fresh Colombia Gorge Organic apple and/or pear juices
Cold teas made with organic tea and herb mixes
Stumptown triple certified coffee (Organic, Fair Trade, Shadegrown)
Assorted teas
Treats
Don't forget... we have treats like our own in-house baked goods all day long. We rotate among the following throughout the week.
Apple cinnamon muffins
Healthy harvest muffins
Cranberry oat cookies
Chocolate chip cookies
Pumpkin chocolate chip cookies
Snickerdoodles
Gluten free hazelnut chocolate chip cookies
Chocolate cup cakes.
Carrot cupcakes
Pumpkin pie
The FFT Story
In the spring of 2000 a group of students came together with an interest in promoting sustainable food systems at Portland State University. Over the course of two years we conducted a market survey, developed a business plan, and built relationships with the administration, student groups, and community partners. We've had great support from many circles...Thank You! We are a coalition of students who have initiated dialogue around sustainable food systems at PSU. We aim to make connections to curriculum, and envision being a resource center on sustainability issues and a place where students and others can meet and learn together.
How We Got Here
Spring 2000 Food For Thought forms as a student group, drafts a vision, creates a brochure, identifies a community business mentor, and holds an "Ideal Meal" - a performance piece on the Park Blocks where we ate a potluck local, sustainable meal and provided educational materials to passersby.
Fall 2000 Began meeting with administration, student groups, and campus food vendor to discuss options for a student run, sustainability oriented cafe.
Spring 2001 Survey over 600 students to assess satisfaction with current food options, and market for an alternative. Student senate unanimously passes resolution in support of FFT.
Fall 2001 Western Culinary Institute agrees to partner with Food for Thought including placing interns at the cafe and assisting with menu development.
Winter 2002 Complete business plan.
Spring 2002 Secure start up and education funds from PSU Student Fee Committee. Second resolution in support of Food for Thought passed by Student Senate.
Negotiating access to Nordic kitchen and adjacent space (old multicultural center). Student groups will still have access to the kitchen, though with a new and improved access and stewardship protocol.
Fall 2002 Anticipated Cafe opening.
Winter, Spring 2003 Cafe staffs up, serves thousands of meals, hosts regular Thursday Open Mic Events.
Summer 2003 The Food for Thought Board and Executive Committee continue to evolve working especially on communications, menu development, and addressing challenges of collaborative management.
Proclamation
We believe that food matters... to the health of communities, individuals, and the planet. We believe that our daily food choices make a difference to the local economy, to soil and water quality, to the lives of laborers here and abroad, and to our physical and spiritual health. And, in the interest of promoting a food system more friendly to the planet, our health, and our pocketbooks, we support the expansion of food choices at PSU that include:
0. locally and sustainably grown food
0. less packaging
0. more recycling and composting
0. affordable, good food
0. living wages and working conditions
0. community-based management
Vision
The bulk of the food in PSU's food service is procured locally and grown sustainably. The food service offers a wide variety of healthy, tasty, reasonably priced food. Disposable materials are eliminated as much as possible, and recycling and composting are practiced diligently. Both are easily accessible throughout campus. Students participate in all important decision making regarding university services, the student union, and campus food service. Decision making is an open and transparent process. PSU operates under a code of conduct for labor, environment, and social and economic responsibility in all of its services and products that it sells, including those it contracts out.
Goals
0. Create a small, student run cafe up that embodies sustainability principles.
0. Create a campus garden and/or improve on the existing one to provide some of the food for the cafe and draw on local, sustainable growers.
0. Integrate food growing and cafe service into some courses/curricula.
0. Enhance sustainability performance of all PSU food services.
Increase student involvement in sustainable food issues and campus decisionmaking.
Menu (this should give you an idea)
We strive to feature local, seasonal, organic, sustainable, and fair trade products. We include affordable options for a variety of diets. Currently, most main dishes are priced at $4.00. A bowl of our soup is around $3.00. We limit waste by using real plates, silverware and glasses. How about that!
Morning (some rotation)
Yogurt parfait with granola and our own in-house fruit compote
Our own baked muffins (see below)
Buckwheat Pancakes
French Toast
Pastries and bagels
Lunch
We have a menu of salads, sandwiches, soups and hot dishes.
Entrees (rotating)
0. Vegetarian lasagna
0. Vegan lasagna
0. North African vegetable rabat over rice or couscous
0. Black bean burrito with rice
0. Tamales with black beans and rice
0. Tofu salad sandwich
0. Bagel sandwich with veggies and hummus
0. Baked tofu sandwich
0. Mezza Plate: hummus, tabouli, apple, olives and a pinch of feta.
Salads
0. Mixed baby green salad with vinaigrette, hazelnut, dried cranberry and optional gorgonzola
0. White bean salad with celery, mushroom and white wine vinaigrette
Soups (rotating)
0. Ginger-carrot
0. Potato-leek
0. Black-eyed pea chili
0. Broccoli-rice
0. Shitake mushroom
0. More to come
Beverages
Fresh Colombia Gorge Organic apple and/or pear juices
Cold teas made with organic tea and herb mixes
Stumptown triple certified coffee (Organic, Fair Trade, Shadegrown)
Assorted teas
Treats
Don't forget... we have treats like our own in-house baked goods all day long. We rotate among the following throughout the week.
Apple cinnamon muffins
Healthy harvest muffins
Cranberry oat cookies
Chocolate chip cookies
Pumpkin chocolate chip cookies
Snickerdoodles
Gluten free hazelnut chocolate chip cookies
Chocolate cup cakes.
Carrot cupcakes
Pumpkin pie
The FFT Story
In the spring of 2000 a group of students came together with an interest in promoting sustainable food systems at Portland State University. Over the course of two years we conducted a market survey, developed a business plan, and built relationships with the administration, student groups, and community partners. We've had great support from many circles...Thank You! We are a coalition of students who have initiated dialogue around sustainable food systems at PSU. We aim to make connections to curriculum, and envision being a resource center on sustainability issues and a place where students and others can meet and learn together.
How We Got Here
Spring 2000 Food For Thought forms as a student group, drafts a vision, creates a brochure, identifies a community business mentor, and holds an "Ideal Meal" - a performance piece on the Park Blocks where we ate a potluck local, sustainable meal and provided educational materials to passersby.
Fall 2000 Began meeting with administration, student groups, and campus food vendor to discuss options for a student run, sustainability oriented cafe.
Spring 2001 Survey over 600 students to assess satisfaction with current food options, and market for an alternative. Student senate unanimously passes resolution in support of FFT.
Fall 2001 Western Culinary Institute agrees to partner with Food for Thought including placing interns at the cafe and assisting with menu development.
Winter 2002 Complete business plan.
Spring 2002 Secure start up and education funds from PSU Student Fee Committee. Second resolution in support of Food for Thought passed by Student Senate.
Negotiating access to Nordic kitchen and adjacent space (old multicultural center). Student groups will still have access to the kitchen, though with a new and improved access and stewardship protocol.
Fall 2002 Anticipated Cafe opening.
Winter, Spring 2003 Cafe staffs up, serves thousands of meals, hosts regular Thursday Open Mic Events.
Summer 2003 The Food for Thought Board and Executive Committee continue to evolve working especially on communications, menu development, and addressing challenges of collaborative management.
Proclamation
We believe that food matters... to the health of communities, individuals, and the planet. We believe that our daily food choices make a difference to the local economy, to soil and water quality, to the lives of laborers here and abroad, and to our physical and spiritual health. And, in the interest of promoting a food system more friendly to the planet, our health, and our pocketbooks, we support the expansion of food choices at PSU that include:
0. locally and sustainably grown food
0. less packaging
0. more recycling and composting
0. affordable, good food
0. living wages and working conditions
0. community-based management
Vision
The bulk of the food in PSU's food service is procured locally and grown sustainably. The food service offers a wide variety of healthy, tasty, reasonably priced food. Disposable materials are eliminated as much as possible, and recycling and composting are practiced diligently. Both are easily accessible throughout campus. Students participate in all important decision making regarding university services, the student union, and campus food service. Decision making is an open and transparent process. PSU operates under a code of conduct for labor, environment, and social and economic responsibility in all of its services and products that it sells, including those it contracts out.
Goals
0. Create a small, student run cafe up that embodies sustainability principles.
0. Create a campus garden and/or improve on the existing one to provide some of the food for the cafe and draw on local, sustainable growers.
0. Integrate food growing and cafe service into some courses/curricula.
0. Enhance sustainability performance of all PSU food services.
Increase student involvement in sustainable food issues and campus decisionmaking.